Name: Leek, carrot and potato cream
Prep time: 6 min
Cook time: 30 min
Yield: 4-6
Cuisine: cuisine
Ingredients: 1 large leek (200 g once clean); 100 g carrots already skinless; 30 g of extra virgin olive oil; 2 potatoes (about 340 g once peeled); 700 g of vegetable broth; Salt (if we consider it convenient); Parmesan cheese (optional); Pieces of bread; Chunks of serrano ham; A little bit of oil

Leek, carrot and potato cream

Creams36 minutes4-6 people300 calories

(992 votes)

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By Ascen Jimenez

Leek, carrots, potatoes and broth, we don't need much else. With these ingredients we can prepare a vegetables cream in just over half an hour.

If you are not one of those who count calories, I suggest you put a little Parmesan when grinding it. Serving it with croutons and hamAs in the photo, it will no longer be a light cream although you will get a very good first course.

And second ... try this very easy Sunday dish: stuffed turkey steaks. You can even make them with chicken fillets.

Leek, carrot and potato cream

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A simple vegetable cream to make and that we can enrich with Parmesan cheese, croutons and / or ham. Adaptable to all diets and for children!

Ascen Jimenez

Kitchen: cuisine
Recipe type: creams
Calories: 300
Rations: 4-6

Preparation time: 6M
Cooking time: 30M
Total time: 36M

Ingredients

1 large leek (200 g once clean)
100 g carrots already skinless
30 g of extra virgin olive oil
2 potatoes (about 340 g once peeled)
700 g of vegetable broth
Salt (if we consider it convenient)
Parmesan cheese (optional)

To accompany:

Pieces of bread
Chunks of serrano ham
A little bit of oil

Preparation

We clean the leek / s and cut them into slices. We put it in the glass.
We also clean and cut the carrots into slices. We put them in the glass.
Add in oil and program 3 minutes, 100º, speed 1.
Meanwhile, we are peeling and chopping the potatoes, into thin slices (as if they were for an omelette). After those three minutes we put them in the glass, add the vegetable broth and program 25 minutes, 100º, speed 1.
Now it only remains to shred. We program 20 seconds speed 6. We taste, being careful not to burn ourselves, and we add salt if we consider it necessary. We program 20 seconds, progressive speed 6-10.
We serve with pieces of bread and Serrano ham that we can brown with a little oil in a frying pan.

Notes

In the step in which we add the salt, we can also add a little grated Parmesan cheese, if we want the flavor of the cream to be more intense. We will add salt or not depending on what our vegetable broth is like.[br]If it seems too dense we can add a little more broth and program [b]5 more minutes at 100º and speed 1[/b].

Equivalences with TM21

More information - Stuffed turkey fillets

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Nuria Lopez Ballesteros said

ago 10 years

Marisa! Aim another one with leeks, cream and bacon = great quiche ????

Reply to Nuria López Ballesteros

emma garcia said

ago 9 years

Freeze you well?

Reply to Emma garcia

Ascen Jimenez said

It is better not to freeze creams because once defrosted the texture is not the same ... 🙁
A hug!

Reply to Ascen Jiménez

Marta said

Very good!! I put a little more carrot than potato and added a splash of rice drink at the end because with the broth it is consistent in flavor and at home we have flavors that are not too salty 🙂
Thank you very much!

Reply to Marta

Good, Marta. Thanks for sharing.
Take care!

Paola said

How do I prepare the vegetable broth?

Reply to Paola

ago 8 years

Hello paola,
You can do it with the pressure cooker. You will have it ready in a moment. Each one does it in their own way but in my opinion you can't miss one, onion, carrot and celery. You can flavor it with bay leaf and add other vegetables that you have at home.
You can also do it in Thermomix -always bearing in mind that all the ingredients cannot exceed the maximum line indicated on the glass- programming 30-40 minutes, 100º, speed 1.
A hug!

Pao said

How do I make the vegetable broth?

Reply to Pao